A type of pancake typical of Asturias, Cantabria, and León in Spain, similar to French crêpes, made with milk, eggs, and flour, and served as a dessert. This version uses limoncello instead of anise and is served with Neapolitan sanguinaccio.
In a bowl, mix the milk, eggs, flour, and sugar until you obtain a smooth batter.
Add the limoncello and mix well.
Color the batter with turmeric, matcha, dehydrated raspberries, and blue spirulina according to your taste.
Heat a non-stick pan and lightly grease it with butter.
Pour a ladleful of batter into the pan and cook until golden on both sides.
Repeat until all the batter is used up.
Serve the frixuelos with Neapolitan sanguinaccio or another cream of your choice.
Non-stick pan
Bowl
Ladle
Customized recipe with limoncello and natural colorings.
Spagna, Sicilia
| Energy (kcal) | 157.11 |
| Carbohydrates (g) | 24.91 |
| of which sugars (g) | 10.14 |
| Fat (g) | 3.59 |
| of which saturates (g) | 1.61 |
| Protein (g) | 6.28 |
| Fibre (g) | 0.46 |
| Salt (g) | 0.09 |
